Chocolate Chip Zucchini Muffins

Preheat oven to 350°F and line a muffin tin with liners.
Wrap the shredded zucchini in a clean tea towel and squeeze out any excess water. Set aside.
2 cups shredded zucchini
In a large mixing bowl, combine the oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.
1 cup oat flour, 1 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
In a medium bowl, whisk together eggs, banana, olive oil, maple syrup and vanilla. Add the squeezed zucchini and stir to combine.
2 large eggs, 1 medium ripe banana, 1/4 cup extra virgin olive oil, 1/4 cup maple syrup, 1 tsp vanilla extract
Pour the liquid mixture into the dry and stir until just combined. Don’t overmix! Gently fold in the chocolate chips.
1/2 cup dark chocolate chips
Scoop into muffin liners and top with extra chocolate chips if desired. Bake for 17-21 minutes or until a toothpick inserted into a muffin comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling. I love topping mine with melted coconut butter or creamy nut butter and some flakey sea salt just before serving. Enjoy!